The classic carrot cake becomes a stone fruit-studded stunner.

“This is my ultimate carrot cake. It’s rich in protein, not too sweet and also gluten free. I’ve scented the cake with cinnamon, vanilla and a little honey, then lavishly topped it with my yoghurt frosting, figs and pistachio.” – Teresa Cutter

Everyone loves a carrot cake, but we're willing to bet you've not had one like this before!

Loaded with spices and topped with a homemade labneh icing, this carrot cake is anything but ordinary.

What happens when the ultimate comfort bake takes a holiday to Italy? You get carrot cake tiramisu. This playful dessert mash-up takes the warm, earthy spices of your favourite carrot cake and layers them with the creamy mascarpone of a classic tiramisu. It is unexpected, completely indulgent and totally and utterly delicious.

This healthy, tasty twist on the classic carrot cake is also gluten free, making it perfect for those with intolerances.

Half carrot cake, half pop tart, 100% tasty and completely gluten free.

Gluten-free baking never tasted so good! What is Shannon Bennett's secret? He adds freshly grated galangal to his carrot loaf.

Vegetables in desserts? Trust us, it works, and we're talking so much more than carrot cake. Cue the carrot and white chocolate pie.

This extra special carrot cake tastes as good as it looks. It might even give your grandma's recipe a run for its money!

Gluten-free and bursting with flavour, these mini carrot cakes are too good to stop at one.

"This ubiquitous classic is enjoyed far and wide, in many different and equally delicious iterations. This version has had the full James family treatment. Generously spiced, made with whole spelt flour and lots of carrots, this cake is a nourishing expression of love." – Michael and Pippa James. Recipe note: You’ll need a 23cm round cake pan This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50). Credit: Rochelle Eagle A different icing technique For a slightly different look, you can try using a piping bag for your icing. We made a version where we left the cake whole, made 1.5 times the amount of icing (leaving out the lemon zest), and piped the icing on top using a piping bag fitted with a 4.5cm ribbon nozzle. Carrot cake with piped icing.Credit: Hayley Incoll The trick to achieving this look is to keep your hand moving steadily and apply even pressure to the piping bag. No stops, no starts – just one smooth motion.

Carrot cake is elevated to centrepiece status with this beautifully decorated version by recipe writer Mandy Biffin which has cream cheese frosting, carrot syrup and candied carrots on top.

This carrot cake is infused with the flavours of coconut to take it to another level of decadence.

"Inspired by the Italian carrot cake, torta di carote, this light and nutty cake gets its extra moisture and sweetness from grated carrots." - Dominic Smith Recipe note: Why use honey to finish cakes and desserts? Simple - it’s an easy, no-cook, delicious sauce. Each honey’s floral notes and flavour profile reflect its origins - it adds a unique touch that sugar cannot provide. You’ll need a 24.5cm springform pan.